Pad Thai is definitely one of the favourites in our home. I have never visited Thailand, but every time I’m making this dish, I remember being amazed by an episode of ‘Somebody Feed Phil’ where he enjoyed a big bowl of authentic Pad Thai at the Khlong Lat Mayom Floating Market. No doubt, this is a must-eat place for me!
Until then, I’ll have to make my own. In this version, I used half rice noodles and half cabbage to include more veggies and crunch. I hope you like it!
Pad Thai With ChickenPrint Recipe
- Pad Thai Ingredients
- 200 grams of rice noodles
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of chilli flakes
- 300 grams of ground chicken breast
- 3 eggs
- 2 carrots, julienne
- 200 grams of cabbage, cut into ribbons
- 100 grams of bean sprouts
- Sauce Ingredients
- 4 tablespoons of fish sauce
- 5 tablespoons of tamarind paste
- Juice from 1 lime
- 2 tablespoons of sugar
- 2 tablespoons of soy sauce
- Topping Ingredients
- Crushed peanuts
- 2 spring onions, sliced
- 1 red chilli, thinly sliced
- Cook the noodles after guidance on the packaging. Ensure to undercook them by 2 minutes and pour over cold water to prevent them from sticking together.
- Mix the ingredients for the sauce together.
- Heat your wok and pour some oil in. Cook the onion, garlic, ginger, and chilli flakes for a minute, then add the chicken. Cook for a few minutes and toss in the noodles.
- Mix the chicken and noodles well. Now, free a corner on the pan and crack the eggs on the pan. Mix the eggs a bit in their corner and let cook for 30 seconds. Then toss everything around in the pan again and make sure it’s well mixed.
- Add your sauce and stir. Add cabbage, carrot, and beansprouts.
- Serve with the toppings sprinkled on, and you’re ready to eat!